Brown 1/2 lb ground beef (for Spaghetti sauce only)
2 – 8 oz cans tomato sauce
1/2 tsp. each Oregano
Basil
Garlic Salt or 1 clove garlic
1/4 tsp. pepper
1 TBS parsley
1 TBS brown sugar
Add everything together and simmer for at least a few minutes.
Pizza Dough – Fast and Easy perfect for Stromboli Bread
1 1/3 cup water
2 tsp. sugar
1 1/4 tsp. salt
2 TBS olive oil
3 cups flour
1 tsp. baking powder
1 1/2 tsp. yeast
Place water, sugar, salt, and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, flour, and other dry ingredients. Knead with dough hook to form a soft, but not too sticky dough. Allow to rest, covered with a tea towel for 45 minutes.
Roll into desired size. Place on hot pizza stone. Add sauce, cheese, and toppings. Cook at 425 for about 12 minutes
Peppermint Candy Cookies – Leslie Calvert
Dough:
1 Cup (2 sticks) butter, softened – not margarine
1/2 Cup Confectioners Sugar
1 tsp. Vanilla
2 1/2 Cups Flour
1/2 Cup Walnuts, chopped
Cream butter, sugar and vanilla together until fluffy. Add flour and nuts and blend the dough. Wrap in plastic wrap and chill for 1 hour.
Candy Garnish:
1/4 lb. peppermint candy, crushed
1/2 Cup Confectioners Sugar
Combine in a small bowl and set aside. 3 Tablespoons of mixture is used in the filling below and the rest is for garnish.
Filling:
2 Tablespoons Cream Cheese, softened
1 teaspoon Milk
1 drop red food coloring
1/2 Cup Confectioners Sugar
3 Tablespoons Candy Mixture (from above)
Blend Cream Cheese, milk, food coloring and confectioners sugar until smooth. Blend in 3 Tablespoons candy mixture.
Remove dough from fridge. Form rounded teaspoons into a ball around your thumb. Place 1/4 tsp. of cream cheese filling in depression. Pinch dough back together and roll into a ball.
Place balls on nonstick cookie sheet. BAke at 350 degreees for 10-12 minutes. Do not brown.
Remove to cool, then roll in the candy mixture. ENJOY!
Thanks for reminding me of these! I’m glad I found the recipe.
Leslie
Pecan Pie – Billie Rae
3 eggs
1 cup white syrup (I actually didn’t have enough white and used some dark as well and it was just fine – the light is “lighter”)
1 cup brown sugar
1 tablesoon butter
1 teaspoon vanilla
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Cream butter and sugar, add syrup, add well beaten eggs and vanilla.
Put in unbaked, 9 or 10 in. pie shell.
Put 1 cup pecans on top of pie.
Bake at 350 degrees for 1 hour.
Billie Rae Morgenegg’s recipe. Mom says it is the best pecan pie ever.
ORANGE CUPCAKES
1 ¾ cup cake flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup orange juice
1 stick of butter, softened
Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Cream these ingredients together thoroughly.
Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Place cupcake liners into tins. Spoon batter into cupcake liners, until ½ full.
Bake for 15 minutes or until a toothpick inserted into center comes out clean.
Cool cupcakes completely before frosting with Cream Cheese Icing.
NO Knead Artisan Bread
3 cups warm water
1 1/2 TBS yeast or fast acting yeast
1 tsp. sugar
1 1/2 TBS salt or kosher salt
6 cups flour
Combine warm water with yeast and sugar in a large mixing bowl that can be covered. Let yeast process for 10 min. Then add 3 cups flour and salt stir till all combined add enough remaining flour to form a soft dough. Cover and let rise at room temperature about 45 min. to 1 1/2 hours. Preheat pizza stone in oven to 475 F. Place a pan of water on the bottom shelf of oven. Take one third of the dough and form into a oval shaped loaf on parchment paper. Slash top of loaf and cover with plastic wrap to rise for about 45min. Once risen place loaf on pizza stone with parchment paper underneath it and cover with a metal bowl and bake 20 -23min. Remove metal bowl and slide parchment paper from underneath decrease temperature to 400 F. Bake another 16-18 min. Lightly spray the bread with a mist of water every 5 min. Just with a squirt bottle. Do this every 5 min until bread is golden brown. Allow bread to rest about 20min. on a cooling rack. You can make your next loaf to rise as soon as you put your first one in the oven or you can refrigerate the remainder of the dough for up to a week and just cook when you want.
No Bake Cookies
3 ½ Cups Oatmeal
½ to 1 Cup Peanut Butter
2 Cups Sugar
½ Cup Milk
1 Cube Butter (stick)
5 TBSP Cocoa
1 tps. Vanilla
Mix peanut butter and oatmeal in a bowl. Put remaining ingredients together in a saucepan. Bring to boil for 1 minute. Pour over oatmeal and peanut butter. Mix well. Drop by spoonfuls on waxed paper. Let cool.
You can add 1 cup coconut and/or 1/2 cup nuts
Morning Glory Muffins – Grandma Morgenegg
2 1/4 cups flour (can mix flours)
1 tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup honey
1 cup oil
3 eggs
1 tsp vanilla
1/2 cup coconut
3/4 cup raisons
1 apple, grated or finely chopped
1 cup crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
optional: 1/2 cup zucchini
Combine dry ingredients, whisk in honey, eggs, oil and vanilla,. Stir in fruit and nuts. Don’t stir too much. Spoon into muffin pans (with my average sized pans this recipe makes 2 dozen). Bake at 350 degrees for about 30 minutes. Don’t over bake. Good warm from oven – but best next day. Freeze very well.
MOM
Mock Peach Jam
5 Cups peeled, seeded, chopped zucchini
1 Cup crushed pineapple
½ Cup lemon juice
6 oz peach flavored jello
5 Cups sugar
Peel and deseed large zucchini. Cut into small chunks.
Bring zucchini to a boil and hold for 15 minutes. Add gelatin and boil for 10 minutes. Add sugar and boil for another 10 minutes. Put in hot bottles, seal, and let cool.
Merry Million Dollar Peppermint Candy Cookie Bars
Ingredients:
- 2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 1 cup white chocolate chips
- 1 1/3 cups shredded, sweetened coconut
- 1 cup semi sweet chocolate chips
- 1/2 cup Andes peppermint candy chips
- 1/2 cup Cocoa Roasted Almonds, coarsely chopped
- 1 14oz can sweetened condensed milk
- Crushed peppermint candy (optional )
Method:
Pre heat oven to 350 degrees Line an 8×8 pan with parchment paper. Set aside.
In a medium sized bowl, mix together cookie crumbs and butter until well blended. Pour into prepared pan. Press to form crust.
Sprinkle crust evenly with white chocolate chips, reserving a small amount for the top. Repeat with coconut, chocolate, peppermint chips, and almonds. Pour almost the entire contents of condensed milk over the top. Top with reserved ingredients. Drizzle with remaining condensed milk.
Bake for 25-30 minutes, or until lightly brown around the edges, and bubbly. Sprinkle with crushed candy.
Cool completely to serve.